Name: Easy Samoa Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 18.4 oz boxed brownie mix; 2/3 cup vegetable oil; 2 eggs; 1/2 cup water; 2 cups shredded coconut; 16 ounce bottle caramel ice cream topping; 1/2 cup semi-sweet chocolate chips (melted)

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Introduction

These Easy Samoa Brownies combine rich, fudgy brownie base with a delicious topping of toasted coconut, caramel, and chocolate drizzle. Inspired by the beloved cookie, this dessert brings familiar flavors together in a simple, crowd-pleasing treat.

The image shows a batch of 12 square baked bars arranged closely together on white parchment paper over a white marbled surface. Each bar has a textured top layer made of golden brown toasted coconut flakes mixed with a sticky caramel glaze, giving it a shiny and slightly crunchy look. Thin, dark chocolate lines are drizzled diagonally across the top of each bar, adding contrast and visual interest. The edges of the bars are slightly uneven, with some caramel sauce pooling around the base on the parchment paper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

18.4 oz boxed brownie mix (prepared according to package directions)
2/3 cup vegetable oil (for brownie mix)
2 eggs (for brownie mix)
1/2 cup water (for brownie mix)
2 cups shredded coconut
16 oz bottle caramel ice cream topping
1/2 cup semi-sweet chocolate chips (melted)

Instructions

Step 1: Prepare and bake the brownies according to the package directions, using the vegetable oil, eggs, and water as instructed.
Step 2: While the oven is still warm, spread the shredded coconut evenly on a parchment-lined baking sheet. Toast the coconut in the oven, stirring often, until evenly browned, about 3 to 5 minutes. Remove and let it cool slightly.
Step 3: Mix the caramel ice cream topping with the toasted coconut until thoroughly combined.
Step 4: Spread the caramel-coconut mixture evenly over the cooled brownies.
Step 5: Transfer the melted chocolate chips to a piping bag or a plastic bag with a small corner snipped off. Drizzle the chocolate over the coconut topping in decorative patterns.
Step 6: Refrigerate the assembled brownies until the toppings are set and chilled before slicing and serving.

Tips & Variations

Use sweetened shredded coconut for a richer flavor closer to traditional Samoa cookies.
For extra texture, sprinkle chopped nuts like pecans or walnuts on top before the chocolate drizzle.
If you prefer a more chocolate-heavy topping, add an extra 1/4 cup of semi-sweet chocolate chips melted and drizzled over the caramel coconut layer.
Allow the brownies to cool completely before adding the toppings to prevent melting and sliding.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. To serve, allow them to sit at room temperature for 15 minutes for a softer texture. They can also be frozen for up to 2 months; thaw overnight in the refrigerator for best results.

How to Serve

A batch of square-cut bars arranged closely on white parchment paper over a white marbled surface shows three visible layers: a dark brown base layer, a thick golden-brown middle layer filled with shredded coconut and small pieces of nuts, and a top layer of dark chocolate drizzled in thin, even lines across each bar. The bars look sticky with a glossy caramel-like syrup around them and some crumbs scattered on the parchment paper. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies instead of boxed mix?

Yes, homemade brownies work perfectly for this recipe. Just bake your favorite batch and follow the topping instructions as listed.

How do I prevent the coconut from burning while toasting?

Keep the oven temperature moderate and stir the coconut frequently during toasting to ensure even browning without burning. Watch it closely, as it can go from toasted to burnt quickly.